High Protein Banana Breakfast Pancakes
Fluffy and nutrient-packed pancakes made from banana, eggs, and protein powder, offering a naturally sweet and protein-rich start to the day. Perfect for a quick breakfast or meal prep, they pair wonderfully with fresh fruit, low-calorie syrups, or yogurt toppings.
Method
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Preheat a frying pan over medium heat with a small amount of spray oil.
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In a blender, blend all ingredients on high until a smooth batter is formed.
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Pour batter into frying pan, you can make the pancakes any size you desire (This recipe makes approximately 4 small pancakes or one large).
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Fry until golden brown, flip and repeat.
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Enjoy with toppings of your choice.
Nutrition Information
| Calories | 341kcal |
| Total Fat | 12g |
| Total Carbohydrates | 29g |
| Protein | 29g |
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Frequently Asked Questions
Can I use plant-based protein powder instead of whey protein powder?
Yes, you can substitute with any plant-based protein powder, but the texture and flavor may vary slightly.
What if I don't have a blender?
You can mash the banana well and whisk the eggs and protein powder vigorously by hand until combined, though the batter might be less smooth.
Can I freeze the pancakes made with this batter?
Yes, cooked pancakes freeze well. Store in an airtight container or freezer bag for up to 2 months and reheat in a toaster or microwave.
How can I make the pancakes fluffier?
Try separating the eggs and whip the whites until stiff peaks form, then fold them into the batter for extra fluffiness.
Is it necessary to use cooking spray?
Using a low-calorie cooking spray prevents sticking and minimizes added fat, but a small amount of oil can be used instead if preferred.
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